The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

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Stuffed Iowa Chop



STUFFED IOWA CHOP
The Machine Shed Restaurant Recipe

4 center cut pork chops

Apple Glaze:
1/3 cup brown sugar
1/2 cup celery, Diced
1/4 cup apple juice

Apple Stuffing:
1/2 cup apple juice
3 cups croutons
1/4 cup melted margarine
1/3 cup raisins
1/3 cup (about 1 medium) apples, peeled and cored

Preheat oven to 350 Degrees

Combine all the stuffing ingredients together and toss. In a saucepan, combine glaze ingredients. Bring to a boil, reduce heat and simmer for 30 minutes.

Split chops in half by making one cut from meat side to the bone. Leave connected to the bone. Stuff each chop with 3/4 of a cup of apple stuffing. Bake for about 45 minutes or until the internal temperature is 165 degrees. Brush with glaze at 30 minutes, cover with foil if browning too quickly. Remove from oven. Serves 4.

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